Preparation time: 40+ min
2 large bunches of kale
1 large handful of green beans
2 cups cherry tomatoes
1 cup soy yogurt
2 tbs mustard seeds
1 tsp mixed herbs such as marjoram, basil, oregano
salt and pepper
Remove the leaves from the kale and tear them into pieces of any size. Then massage the leaves until the fibers break and they become soft. Add blanched green beans, randomly cut tomatoes, yogurt, mustard seeds, herbs, salt and pepper, and mix well.
We prepared baked pumpkin patties without pumpkin seeds, but we added 100 g of al dente cooked white quinoa.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.